Beef fillet steak with wasabi mashed potatoes

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 kg Potatoes
  • 7-10 Tbsp Salt
  • 500 g Sweet peas
  • 4 Beef fillet steaks (approx. 160 g each)
  • 2 TABLESPOONS Sunflower oil
  • 7-10 Tbsp Pepper
  • 2 Onions
  • 150 ml Teriyaki sauce
  • 1 TABLESPOON + 30 g butter
  • 200 ml Milk
  • 2-3 TEASPOONS Wasabi powder
  • 1 small pot of coriander

Directions

  1. 1

    Peel and wash the potatoes and cut them roughly into pieces. Cover the potatoes and cook them for about 20 minutes in little boiling salted water. Wash, clean and cut the mangetouts into strips

  2. 2

    Dab meat dry and season with salt. Heat oil in a pan. Fry the meat on each side for about 3 minutes. Season with pepper. In the meantime peel onions and cut them into slices

  3. 3

    Remove the meat and let it rest in the preheated oven (electric cooker: 80 °C/ circulating air: 60 °C/ gas: not possible) for approx. 10 minutes. Brown the onion slices in the frying fat for approx. 2 minutes. Deglaze with Teriyaki sauce, bring to the boil and braise for approx. 3 minutes in a closed pan until transparent

  4. 4

    Heat 1 tbsp. butter in a pan and sauté the sugar snap peas for approx. 5 minutes. Season with salt and pepper. Warm up the milk. Drain the potatoes. Add 30 g butter, hot milk and wasabi and mash. Season the puree with salt. Wash coriander, shake dry, chop finely and fold into the puree. Turn steaks in the sauce. Arrange the puree, steaks, sauce and mangetouts

Nutrition Facts

KCAL
630 kcal
CARBS
58 g
FATS
24 g
PROTEINS
45 g

Categories & Tags

MiscellaneousMeatBeef